I was fortunate to take a dim sum class with world reknowned chef Joseph Poon in Philadelphia this morning. I was the only one who showed and had a 1 on 1 three hour lesson and quite a work out. I made 13 different types of dumplings, this was our favorite.
- In a small bowl soak the mushrooms in 1/2 cup cold water 30 minutes or until softened.
- Drain and squeeze dry, reserving the soaking liquid.
- Cut off and discard the stems and mince the caps.
- In a processor, chop shrimp into small pieces.
- Add to pork and remaining ingredients.
- Add 1- 1 1/2 tsp mushroom water.
- Put the won ton wrappers on a work surface and lightly cover with a damp towel.
- Touch the tip of your left index finger to the tip of your thumb to form a small empty circle, or hole.
- Put one wrapper over the hole and put1 tablespoon filling in the center of the wrapper.
- Let the filled wrapper drop halfway through the hole, and gently squeeze it closed with your fingers.
- Put on a work surface and carefully pleat the excess wrapper, pressing down the filling.
- Put the dumpling upright on a plate.
- Continue filling the rest of the wrappers.
- Press 1 caper on top of each dumpling.
- Line a 12-inch bamboo steamer with a cheesecloth, or add oil to a plate.
- Place half the dumplings on the plate, 1/2-inch apart.
- Cover the steamer with its lid.
- Add water to a 14-inch flat-bottomed wok to a depth of 3/4-inch and bring to a boil over high heat.
- Carefully put the steamer in the wok, and steam on high heat 15 minutes or until the pork is no longer pink and just cooked.
- Be sure to check the water level from time to time and replenish, if necessary, with boiling water.
- Carefully remove the steamer from the wok.
- The dumplings should be served immediately.
- Continue steaming the remaining dumplings, replenishing the wok with more boiling water.